This is an easy and flavorful summer salad that goes great with grilled chicken, fish or even steak! You could add canned tuna to add more flavor and make it more substantial.
1. Fill a large pot with salted water, set it over high heat, and bring the water to a boil. Add the beans and 2 cloves of garlic. Cook until the beans are tender, but still have some snap to them, 8 to 12 minutes. Drain the beans and immediately run them under cold water to stop the cooking. When cool, drain again. Discard the garlic. Put the beans in a bowl and immediately douse with oil and vinegar.
2. Finely chop the remaining cloves of garlic. Add them to the beans along with the remaining ingredients, and toss. Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.
Makes 8 servings.
From Al Roker's Big Bad Book of Barbecue.